What is Chantilly cream made of?

Just three things: ½ liter heavy cream, 125 grams powdered sugar and 2 teaspoons vanilla sugar. Everything is whipped stiff together and frozen.

How long does it take?

The recipe is figured for about 3 hours in all, most of which is freezing time. The whipping itself takes only a few minutes.

Any tips for whipping?

Use well-chilled cream and whip until the cream is completely stiff before it goes in to freeze, so it holds its shape. The sugar and vanilla sugar are whipped in together with the cream.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 512. It is given as 6 servings.

Chantilly Cream

Name: Chantilly Cream
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 5 dl heavy cream (well chilled); 125 g powdered sugar (confectioners'/powdered sugar); 2 tsp vanilla sugar

Chantilly cream (Erken 1914): 5 dl heavy cream, 125 g powdered sugar and 2 tsp vanilla sugar whipped stiff and frozen; also used as a filling in bombe glacée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

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About the dish

Chantilly cream is used both as a filling in bombe glacée (see gourmet ice cream) and as a frozen cream on its own in Erken's ice cream chapter.

How to make it

1
Whip
Whip the cream, powdered sugar and vanilla sugar together until stiff.
2
Freeze
Fill the cream into a mold and freeze it, or use it as a filling in bombe glacée.

Changes from the original

Flormelis is kept as powdered/confectioners' sugar; units modernized to dl, g and tsp.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 512) → 1949 (korrekturlest, s. 590)~27% av teksten endretfjernetlagt til

1/2 l. 1. kremfløte 125 gr. flormelis 2 ~~teskeer~~ teskjeer vaniljesukker. Vispes stivt sammen, fryses.

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Frequently asked questions

What is Chantilly cream made of?: Just three things: ½ liter heavy cream, 125 grams powdered sugar and 2 teaspoons vanilla sugar. Everything is whipped stiff together and frozen.
How long does it take?: The recipe is figured for about 3 hours in all, most of which is freezing time. The whipping itself takes only a few minutes.
Any tips for whipping?: Use well-chilled cream and whip until the cream is completely stiff before it goes in to freeze, so it holds its shape. The sugar and vanilla sugar are whipped in together with the cream.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 512. It is given as 6 servings.

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